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    Mushroom and Coriander Spiced Rice

    clock-icon15 minutes
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    Pixicook editorial team

    A flavorful rice dish made with mushrooms, onions, spices, and leftover cooked rice, perfect for pairing with Western or Indian meals.

    Ingredients for Mushroom and Coriander Spiced Rice

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Medium-sized Onion, peeled and finely chopped

    each

    Substitute chevron-down

    Mushrooms, chopped into approximately ¼-inch squares

    each

    Substitute chevron-down

    Fresh Hot Green Chili, finely sliced

    each

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Plain Leftover Cooked Rice, already salted

    cups

    Substitute chevron-down

    Canned Beef Broth

    tablespoons

    Substitute chevron-down

    Salt, adjust to taste

    teaspoons

    Substitute chevron-down

    How to Make Mushroom and Coriander Spiced Rice

    1. Fry Onions and Mushrooms

    Begin by heating the vegetable oil in a large skillet over medium flame. Once the oil is hot, add the finely chopped onions and mushrooms. Fry them, stirring continuously, for about 3 to 4 minutes until the onions are soft and the mushrooms are lightly browned.

    2. Add Chili (Optional)

    If you enjoy a bit of heat, now is the time to add the finely sliced green chili. Stir it into the mixture and let it cook for another minute to release its flavors.

    3. Add Spices

    Next, sprinkle in the ground coriander and ground cumin. These spices will infuse the dish with their warm, earthy flavors. Stir well to ensure the spices coat the onions and mushrooms evenly.

    4. Incorporate Rice

    Now, it's time to add the leftover cooked rice. Break up any lumps with a spatula as you incorporate it into the spiced mixture. This step is crucial for even heating and blending of flavors. Continue to stir and cook the rice for about 5 minutes until it’s well combined and heated through.

    5. Add Broth and Salt

    Pour in 3 to 4 tablespoons of broth or water and season with ¼ teaspoon of salt. Stir everything together, then cover the skillet and reduce the heat to low. Let it cook for another 5 minutes, allowing the rice to absorb the flavors and heat thoroughly. Check occasionally to ensure it’s not sticking to the bottom; if it is, add a bit more liquid.

    6. Final Stir and Serve

    Finally, lift the cover and give the rice a good stir. If it needs more time to heat through, cover it again and let it cook for an additional 5 minutes. Your Mushroom and Coriander Spiced Rice is now ready to serve.


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